Thermodynamics Of Phase Equilibria In Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on the thermodynamics of equilibrium as applied to food engineering. Food is a complex matrix, consisting of different classes of compounds (flavonoids, carotenoids, essential oils, lipids, carbohydrates, others). Knowledge of phase equilibria of food compounds is essential to provide an efficient separation process, with low costs and selective recovering of specific components. This book combines theory and phase equilibria data from systems containing food compounds to help food engineers and researchers solve complex food processing problems. It is an ideal resource for researchers developing ways to optimize food compounds. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

• | Author: Camila Gambini Pereira
• | Publisher: Academic Press
• | Publication Date: Oct 26, 2018
• | Number of Pages: 682 pages
• | Language: English
• | Binding: Paperback/Technology & Engineering
• | ISBN-10: 0128115564
• | ISBN-13: 9780128115565